Vegetarian Japanese Curry Bread (Kare Pan)

Crispy on the outside, soft and pillowy on the inside, these Vegetarian Japanese Curry Breads (Kare Pan) are a delightful twist on a beloved Japanese snack. Made with fluffy, homemade dough and filled with a rich, savory curry blend of potatoes, carrots, onions, and peas, this vegetarian version captures all the comforting flavors of traditional kare pan. Coated with crunchy panko breadcrumbs and deep-fried to golden perfection, each bite offers a satisfying contrast of textures. Perfect as a snack, lunch, or party treat, these kare pan rolls are a true labor of love, taking you on a culinary journey with every bite. They’re customizable to be fully plant-based, making them suitable for a variety of diets, and pair wonderfully with a hot cup of tea or tangy dipping sauces. Whether you're new to Japanese cuisine or a seasoned fan, this recipe will transport you straight to the heart of Japan's street food culture.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 7 grams Instant yeast
• 20 grams Granulated sugar
• 5 grams Salt
• 180 ml Milk (or plant-based milk)
• 40 grams Unsalted butter or vegan butter
• 500 ml Vegetable oil for frying
• 1 medium Potato, diced
• 1 medium Carrot, diced
• 1 medium Onion, finely chopped
• 50 grams Frozen green peas
• 2 cloves Garlic, minced
• 1 tablespoon Curry powder
• 200 ml Vegetable stock
• 1 tablespoon Soy sauce
• 1 tablespoon All-purpose flour
• 100 grams Panko breadcrumbs
• 1 tablespoon Water

Directions

Step 1

In a large mixing bowl, combine 300 grams of all-purpose flour, 7 grams of instant yeast, 20 grams of sugar, and 5 grams of salt. Mix well.

Step 2

Heat 180 ml of milk until it is warm but not hot to the touch, and melt 40 grams of unsalted butter in it.

Step 3

Add the milk and butter mixture to the dry ingredients and knead for about 10 minutes until a smooth dough forms. Cover and let it rise for about 1 hour or until doubled in size.

Step 4

While the dough rises, prepare the filling. Heat a tablespoon of oil in a pan over medium heat. Add 1 diced potato, 1 diced carrot, and 1 finely chopped onion. Cook for about 5 minutes until onions are soft.

Step 5

Add 2 cloves of minced garlic and 1 tablespoon of curry powder. Stir well and cook for another 2 minutes.

Step 6

Pour in 200 ml of vegetable stock and 1 tablespoon soy sauce. Bring to a simmer and cook until the vegetables are tender and the mixture thickens, about 10 minutes.

Step 7

Stir in 1 tablespoon of all-purpose flour to thicken the filling. Add 50 grams of frozen green peas and cook for another 2 minutes. Let the filling cool.

Step 8

After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and flatten it into a circle.

Step 9

Place a spoonful of curry filling in the center of each circle, then fold the dough over to encase the filling, pinching the edges to seal.

Step 10

Dip each closed dough ball into a mixture of 1 tablespoon of water and then coat with 100 grams of panko breadcrumbs.

Step 11

Heat 500 ml of vegetable oil in a deep pan to 170°C (340°F). Fry the buns in batches until they are golden brown and crispy, about 3-4 minutes on each side.

Step 12

Remove the kare pan from the oil and drain on paper towels. Serve warm and enjoy!

Nutrition Facts

Serving size	(1830.9g)

Amount per serving	% Daily Value*
Calories	6631.6

Total Fat 545.6g	0%
Saturated Fat 95.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 100.9mg	0%
Sodium 5875.1mg	0%
Total Carbohydrate 419.7g	0%
Dietary Fiber 25.4g	0%
Total Sugars 51.3g
Protein 68.0g	0%

Vitamin D 120.1IU	0%
Calcium 447.9mg	0%
Iron 27.1mg	0%
Potassium 2455.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 4.0%

Carbs: 24.5%